The Zesty Showstopper Classic Lemon Meringue Pie
Table of Contents
Recipe Introduction
Quick Hook
Ever wondered how to make lemon meringue pie that's actually good? Honestly, this classic lemon meringue pie recipe gives a zingy, sweet and fluffy treat that'll have everyone begging for more.
I swear!
Brief Overview
The lemon meringue pie is a dessert. It has a pastry base, filled with fresh lemon pie and topped with meringue.
Its origins are old, but its popularity is still going strong! It's rated as medium in difficulty and takes around 2 hours, but it's worth it.
This homemade lemon pie recipe makes 8 servings.
Main Benefits
This easy lemon meringue pie recipe is great for a summer afternoon. The lemon curd recipe is also packed with Vitamin C.
What makes this recipe special? It's the perfect balance of tart and sweet! The best lemon meringue pie recipe , in my humble opinion!
Time to talk about ingredients.
Right then, let's talk ingredients! You ready to learn how to make lemon meringue fit for a queen? Honestly, getting the right stuff is half the battle, innit?
Ingredients & Equipment
The Star Players: Lemon Meringue Line-Up
Okay, so for that buttery, melt-in-your mouth crust, you'll need 1 1/4 cups (150g) of all-purpose flour. Make sure it's plain flour, yeah? Also, 1/2 teaspoon (2.
5ml) of salt and 1 tablespoon (15ml) of granulated sugar. The real deal is 1/2 cup (113g) of cold unsalted butter.
Like, seriously cold. Straight from the fridge! And 1/4 cup (60ml) of ice water.
For the lemon curd, which is honestly the best bit, grab 1 1/2 cups (300ml) of granulated sugar, 1/4 cup (30g) of cornstarch, and 1/4 teaspoon (1.
25ml) of salt. Then, you'll need 1 1/2 cups (360ml) of water and 1/2 cup (120ml) of freshly squeezed lemon juice.
That’s about 4-5 lemons. Get those arm muscles working! Oh, and don't forget 4 large egg yolks and 2 tablespoons (28g) of unsalted butter.
Finally, 1 tablespoon (15ml) of lemon zest, for that extra zing.
And now, to the magical meringue. Get 4 large egg whites at room temperature. This is so important!. Then, 1/4 teaspoon (1.
25ml) of cream of tartar and 1/2 cup (100g) of granulated sugar, and 1 teaspoon (5ml) vanilla extract.
Seasoning: Getting That Flavour Just Right
The lemon zest in the filling is essential ! It just lifts the whole thing. Vanilla in the meringue adds a subtle sweetness.
This stops it being too sharp. Want a richer lemon colour? A tiny dash of yellow food colouring is a good cheat.
If you are interested in trying other Lemon Pie With Meringue variations, Lime juice it's a good start, so you can produce an amazing Lime Meringue pie.
Essential Kit: What You Really Need
For equipment, you will need a 9 inch pie plate, a rolling pin, and some mixing bowls. A whisk is a must, as is a saucepan.
A lemon juicer helps, unless you fancy squeezing lemons with your bare hands. Also, a microplane for the zest is really handy.
A hand mixer or stand mixer will make the meringue a breeze! You will need baking weights or dried beans to blind bake the crust.
No fancy equipment needed, you know? You can use a fork instead of a pastry blender. A mug will do instead of a rolling pin.
As long as you've got the basics, you're good to go. Trust me, how to make lemon meringue pie without loads of fuss is totally doable! Let's get started!
The Zesty Showstopper: Classic Lemon Meringue Pie
Right then, let's talk pie. Specifically, the Lemon Meringue Pie . Honestly, there's something so cheerful about it. It's sunshine on a plate.
This recipe will show you how to make lemon meringue perfection. It’s not as scary as it looks, promise.
Prep Steps: Mise en Place and More
First, get your ducks in a row. This is the essential mise en place. Mise en place is a fancy way of saying "get organised". We need:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon (2.5ml) salt
- 1/2 cup (113g) cold unsalted butter
- 1/4 cup (60ml) ice water
- 1 tablespoon (15ml) granulated sugar
- 1 1/2 cups (300ml) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon (1.25ml) salt
- 1 1/2 cups (360ml) water
- 1/2 cup (120ml) lemon juice
- 4 large egg yolks
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon (15ml) lemon zest
- Yellow food coloring (optional)
- 4 large egg whites
- 1/4 teaspoon (1.25ml) cream of tartar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
Cut that cold butter into cubes before you even start. It saves so much time. Remember: sharp knives are safer than dull ones. It's less force, innit?
step-by-step: From Crust to Cloud
Here is how to make a fresh lemon pie :
- Make the Crust: Mix flour, salt, and sugar. Cut in the cold butter . Add ice water gradually. Chill for 1 hour . Roll, and bake at 375° F ( 190° C) for 15 minutes with weights, then 5- 10 minutes without.
- Lemon Pie With Meringue Filling: Whisk sugar, cornstarch, and salt. Add water, cook until thick. Temper egg yolks with lemon juice. Cook until it coats the back of the spoon or reaches 170° F/ 77° C . Add butter and zest.
- Meringue Magic: Beat egg whites with cream of tartar until soft peaks. Add sugar until stiff, glossy peaks form. Stir in vanilla.
- Assemble: Pour the filling into crust. Spread the meringue, sealing to the edges.
- Bake: Bake at 350° F ( 175° C) for 12- 15 minutes , until golden.
Pro Tips: Secrets to Lemon Meringue Pie Success
- Cold everything : For that perfect flaky crust, keep that butter seriously cold.
- Room temp whites : Your egg whites will whip up bigger if they are at room temperature.
- Sealing is key : Make sure that meringue touches the crust all the way around. That's how to stop it weeping. Nobody likes a soggy meringue.
I remember one time. I tried to rush the cooling. The filling was everywhere . Patience is key for any classic lemon meringue pie .
Recipe Notes for Your Zesty Showstopper
Right then, you've got the recipe for a cracking Classic Lemon Meringue Pie . But before you dive in, let's have a natter about a few extra bits and bobs that'll help you nail it.
I'm talking serving ideas, storage tips, and even a sneaky way to make it gluten-free.
Serving It Up Proper!
Plating and Presentation Ideas:
Honestly, sometimes the simplest things are the best. A slice of this Lemon Pie With Meringue looks gorgeous as is.
But, if you're feeling fancy, a dusting of icing sugar? Few fresh raspberries? Sorted! I reckon it would look great on a vintage plate.
Complementary Sides or Beverages:
A Fresh Lemon Pie like this is crying out for a cuppa! Earl Grey is my go-to, but a strong coffee works a treat too.
If you're after something a bit boozier, a dessert wine would be lovely. Or, you know, just a nice glass of lemonade for the kids (or the big kids!).
Storing Like a Pro
Refrigeration Guidelines:
This pie is best kept in the fridge, covered loosely with cling film. It’ll happily sit there for up to 3 days.
After that, the meringue might start to weep a bit. No biggie, it'll still taste amazing.
Freezing Options (If Applicable):
Freezing Homemade Lemon Pie isn't ideal, as the meringue can get a bit funny when it thaws. You could freeze the filling separately, but honestly, it's so easy to make, I wouldn't bother.
Reheating Instructions:
Don't reheat it. Seriously. This is a cold dessert, and that's how it's meant to be enjoyed. Stick it in the microwave, and the whole thing will be a soggy mess.
Variations for Every Palate
Dietary Adaptations:
Want to make it gluten-free? Easy peasy. Just swap the regular flour in the crust for a good gluten-free blend.
You can find loads of decent ones in most supermarkets these days. If you want Lemon Meringue Pie Without Cornstarch use tapioca starch or arrowroot starch.
Seasonal Ingredient Swaps:
In the winter, try adding a touch of orange zest to the Lemon curd recipe and filling for a festive twist.
It will give it a lovely subtle flavour. In the summer, a few sprigs of fresh mint as a garnish is a winner.
Nutrition Nitty Gritty
Simplified Nutrition Information:
Each slice of this Easy Lemon Meringue Pie Recipe has roughly 350 calories. It’s got about 5g of protein, 15g of fat and 50g of carbs.
Now, don’t go thinking this is health food or anything, but it’s a lovely treat in moderation.
Key Health Benefits:
Well, lemons are packed with vitamin C, so you're getting a bit of that. But let's be honest, you're mainly eating this for the joy of it, not the health benefits.
A little bit of what you fancy does you good, right?
Alright, you're armed with everything you need. Now you know how to make lemon meringue that will wow everyone! Give this best lemon meringue pie recipe a go, and don't be afraid to put your own spin on it.
Honestly, even if it's not perfect, it'll still taste amazing. Happy baking!
Frequently Asked Questions
Why is my lemon meringue pie weeping, leaving a watery layer under the meringue?
Ah, the dreaded "weeping"! This happens when the meringue isn't properly sealed to the crust, or if it's undercooked. Make sure the meringue touches the crust all the way around to create a tight seal.
Also, don't skimp on the baking time for the meringue a slightly longer bake at a lower temperature can help stabilize it.
How do I make lemon meringue without the meringue sliding off the filling?
A wobbly meringue is no good, is it? The key is to make sure your filling isn't too hot when you add the meringue. Slightly cooled but not cold is ideal. Also, ensure your egg whites are whipped to stiff, glossy peaks this creates a stable base for the meringue. A touch of cream of tartar also helps.
Can I make lemon meringue ahead of time, and if so, how should I store it?
Lemon meringue pie is best served the day it's made, as the meringue tends to deteriorate over time. However, you can prepare the crust and filling a day in advance. Store them separately in the refrigerator. When you're ready to serve, make the meringue and bake as instructed.
Keep leftovers refrigerated, but be aware the meringue might soften.
What can I substitute if I don't have cream of tartar when I try to figure out how to make lemon meringue?
No cream of tartar? No worries! A pinch of salt (about 1/8 teaspoon) can help stabilize the egg whites instead. You could also use a teaspoon of lemon juice or white vinegar. The cream of tartar just helps with the meringue's structure and prevents it from collapsing, so these substitutes offer a similar effect.
My lemon filling is too tart! How can I adjust the sweetness for a better balance?
Too much zing can be a bit much, can't it? If your filling is too tart, you can add a tablespoon or two of extra sugar to the filling while it's cooking, tasting as you go. Another trick is to add a touch of butter or a teaspoon of vanilla extract, which can mellow out the acidity.
Remember, lemon varieties can vary in tartness, so adjust to your preference!
What's the secret to getting that perfect, golden brown meringue on my lemon meringue pie?
That golden crown is what everyone's after! To achieve a beautifully browned meringue, make sure your oven rack is positioned in the upper third of the oven. Keep a close eye on it while it bakes. Alternatively, you can use a kitchen torch to brown the meringue after baking, but be careful not to burn it.
Swirling the meringue also helps to create peaks that catch the heat and brown nicely.
The Zesty Showstopper Classic Lemon Meringue Pie
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 15g |
| Fiber | 1g |